Gluten Free Coco Choco Muffins
I know you're already drooling all over ! Not be worried it is an easy and fast recipe to make so it won't be long. As those muffins are gluten-free, the softness will be brought by the eggs. Let me explain : the egg proteins are accumulating air which then expand under the heat in the oven, that's where the softness come from !
Ok, I stop bothering you here is the recipe
Ingredients for 6 muffins :
2 eggs : separate eggs whites form yolks
100g of chocolate
30 g of semi-integral rice flour
30g of potato starch
50g of rapadura (or other sugar)
75g of coco milk
Grated coconut (optional)
Chocolate flakes 75% (optional)
1 electric whisk
1 silicon muffin form
Pre-heat your oven to 200 degrees
On top of a lukewarm double boiler mix the yolks and the rapadura, whip it till the volume double up and you get a shiny foam.
Remove it from the double boiler and put the chocolate, coco milk mixture instead.
While waiting for the chocolate to melt, add softly rice flour and potato starch to the yolks, should harden a bit.
Add the melted chocolate mixture till it becomes shiny and homogeneous
Whip up the whites and incorporate them to your mixture softly to preserve the foamy aspect.
Once everything is smooth and nice poor it into your forms, add optionally a chocolate piece inside or on top.
Put into the oven for 10 to 15 min, you can check if it is ready with a knife.
And NOW the hardest, let it sit for a little while in the oven with the door slightly open and wait .....
Bon appétit !